1. Preheat oven to 200 C
  2. Make your oat flour. Use a chopper or grinder to finely chop the oats to a fine powdered consistency.
  3. Heat up a pan and toast the shredded coconut. Keep your eyes on the pan and toss the coconut around. Before you know it the white color will turn golden brown and a lovely coconut aroma will waft through your kitchen.
  4. Put all dry ingredients into a mixing bowl and mix together (oat flour, wholegrain flour, shredded coconut, baking powder and coconut sugar).
  5. Chop the chocolate into little chunks and add to the dry ingredients.
  6. In a separate bowl, whisk together all wet ingredients (coconut oil, vanilla, honey and coconut milk).
  7. Add the wet ingredients to the dry ingredients and mix together. You’re looking for a real cookie dough texture, so if the mixture’s to dry, add a little extra milk to it and if it’s to wet, just add a little more flour.
  8. Grab a baking tray covered with parchment paper. Make little balls of the cookie dough (about 1tbsp), align these on the baking sheet and press down to make the perfect cookie shape. The cookies won’t expand so you can place them close together as long as they’re not touching.
  9. Bake for 15 – 20 minutes or until golden brown and somewhat firm to the touch.**
  10. Remove from oven and let it set for a few minutes on the sheet. Carefully transfer to a cooling rack and let them cool down.
  11. Serve a few cookies on a plate and save the remaining in an airtight container for a few days.


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